I’ve been more than a little zoned-out lately, and even though I’ve been cooking, I haven’t had the drive to publish photos and recipes. (Like that’s never happened to you.) I spend long hours at work, and by the time I’m home at night (after a yoga class if I’m lucky) I’m totally uninterested in anything else that takes mental or physical energy. (Cry me a river, right?) Most of the food I’ve made in the past few months has been very simple – the kind of thing that I think doesn’t merit measurement or recording – and I’ve been eating more prepared foods, both good and bad (Sabra hummus, Luna bars, street meat and Rainbow falafel) than ever before.
In an effort to slow my simultaneous eventual downswing both into expensive just-ok convenience food and total thoughtlessness about said convenience food, I’m going to start posting some of the things I toss together when I’m home and have 15 minutes free. I’m also going to start a new category, Deskmates, to chronicle the little snacks, goodies, and concoctions that fuel my workday.
So. Here’s the first step back into the weblog program.
Tonight I was craving yogurt-marinated lamb with a pile of yieldingly soft braised nappa cabbage. But the nearest grocery store is almost a block away, so I decided to ignore my craving and make do with my admittedly ample pantry ingredients. It turned out to be much quicker and it allowed me to avoid putting on flip-flops and spending 10 minutes away from home. I know, it’s pretty sad. But at least if this trend continues, I’ll be able to make room in my cupboards for more homemade jam and pickles.
So I rooted through a cupboard, and behind my spice grinder and a cardboard canister of rolled oats was a lonely can of tuna. I pulled that out, and remembered the shelled edamame in the freezer. Some shredded carrot and ginger, soy sauce and rice vinegar, rounded out the motley crew into a delicious asian-inspired salad. It turned out to be just what I needed, and all that fresh clean protein and vegetable matter gave me the energy to make a quick dessert, too (recipe to come). This is shaping up to be a program I think I can stick to – at least when it involves meals like this.
Tuna, Carrot, and Edamame Salad for a Lazy Sunday
- 1 can of tuna packed in water, drained
- 1 carrot, grated
- 1/2 c frozen shelled edamame
- 1/2-inch piece of ginger, grated on a microplane
- 3 Tbs rice wine vinegar
- 1 Tbs soy sauce ( I used wheat-free low-sodium tamari)
- 1 Tbs sesame oil
- 1/2 tsp Korean red pepper flakes
Put a small pot with about 1 quart of water on to boil. Measure 1/2c frozen edamame and set aside. Grate the carrot into a medium bowl. Add the ginger, soy sauce, vinegar, oil and red pepper and stir with a fork. Scrape the tuna on top. When the water boils, add the edamame and cook until bright green and tender, about 4 minutes. Strain and dump into the bowl. Stir everything together and add more vinegar or soy sauce if you like. Eat with a fork while checking your RSS feeds for the first time in a week. Feel stronger.